Pickled daikon – a delicious oriental snack
Let’s prepare a very tasty, juicy and aromatic cold daikon appetizer. It goes well with meat and fish dishes. It will take 24 hours to marinate this healthy root vegetable. Ready marinated daikon can be stored in the refrigerator for 2 weeks. The snack does not lose its taste and remains juicy and piquant thanks to turmeric. This Asian spice gives daikon an appetizing golden hue and has antibacterial properties.
Daikon for pickling can be cut into thin slices using a special shredder or a curly knife. If desired, vinegar can be replaced with lemon juice. It is not as strong as vinegar, so add a little more, 70 ml will be enough.
Don’t be afraid to experiment with spices. Additionally, you can add star anise, saffron and clove buds to the marinade. If you want to make the appetizer spicy, add a few chili peppers.
Ingredients for making pickled daikon:
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Ingredients:
Daikon – 500 g.
Garlic – 4 cloves.
Water – 500 ml.
Sugar – 3 tbsp. l.
Salt – 3 tsp.
Ground turmeric – 0.5 tbsp. l.
Apple cider vinegar – 50 ml.
Bay leaf – 2 pcs.
Black allspice – 3 peas.
Mixture of peppercorns – 0.5 tsp.
Coriander beans – 0.5 tsp.
Pickled daikon recipe
Step-by-step instruction:
1. First, prepare the marinade, as it must cool to room temperature. In a ladle, mix sugar, salt and ground turmeric. The amount of sugar can be adjusted at your discretion – from 3 to 5 tablespoons. I added 3 tablespoons of sugar, I got a sweet and sour marinade. Accordingly, the daikon turned out to be sour. If you like it sweeter, add more sugar. Pour all the spices into the mixture, pour in 500 ml of purified water. Stirring until the sugar and salt are completely dissolved, bring the marinade to a boil. Remove the ladle with the marinade to a cool place and cool it to room temperature.
2. Wash the daikon, cut off the tails, and peel them. Cut the vegetables into thin rings. You can also cut daikon into thin long strips using a vegetable peeler. The thinner the slice, the faster the vegetables will marinate. Peel the garlic cloves and cut into thin slices.
3. Place daikon slices in a glass jar, alternating them with garlic slices.
4. Pour the marinade that has cooled to room temperature over the ingredients. It should completely cover the vegetables.
5. Close the jar hermetically with a lid. Place the daikon in the refrigerator for 1 day. During this time, the root vegetable will marinate well, be filled with the aroma of spices and acquire a yellow tint.
6. After 24 hours, the pickled daikon will be ready. Serve it as a cold appetizer with baked chicken, shish kebab, and grilled fish.
Bon appetit!
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